Pre-heat the oven to 350. Scrub the potatoes and dry. On a non-stick sprayed cookie sheet place each potato and then spray each potato with non-stick spray on both sides and then shake salt and pepper on all sides of each. Bake for about one hour or until you can easily slide a knife into the potato.

While the potatoes are cooking, fry up about 1/2 a pound of bacon. You can pre-dice and cook in a pot, watching it closely or use a frying pan and dice after the bacon is crispy. Set the cooked and diced bacon to the side. Next, use your kitchen shears to chop the scallions and chives small, or dice small and set aside.

Once the potatoes are cooked and cooled cut them in quarters. If the quarters are too large, cut them in half again. Using a spoon gently scoop out the potatoes into a bowl for a later use, like mashed potatoes or fried potatoes. I try really hard to leave as little potato on the skin as possible but enough to still maintain the integrity of the potato skin - so it is not flimsy. If you use the Cajun or Lowery's seasoning, sparingly shake it onto each skin. Top the skin with diced bacon and then with finely shredded cheddar. Bake in the oven at 350 on the same cookie sheet for about 10 minutes or until the cheese is bubbly. Remove from the oven and top with the combined scallions and chives. Serve with sour cream. You can mix the chives and scallions with the sour cream versus topping the skins.

Save leftover scallions and chives in a small bowl in the freezer for later use. Try to get the same sized potatoes so they cook in the same time period, I prefer oblong versus fat round potatoes because they slice into skins better. The potato skins themselves freeze very well and can be reheated in the microwave or for crispy in the toaster oven or regular oven.

Originally Submitted
11/29/2017

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